About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Effects of some enological practices such as use of a starter, sulphiting and pH control on the fermentative flora in the musts of Jerez

1990

Valcarcel Munoz, M.J. (Pedro Domecq S.A., Jerez de la Frontera (Spain). Departamento de Calidad e Investigacion) | Perez Rodriguez, L. | Gonzales Ramos, L. | Domecq Williams, B.

AGROVOC Keywords
cultivos iniciadores culture starter fermentation flora microbiana flore microbienne grape must levadura de vino levure de vinification microbial flora mosto de uva ph starter cultures sulfitation sulphitation
Bibliographic information
Volume 24 Issue 2 ISSN 1151-0285
Pagination
pp. 63-78
Other Subjects
Sulfitacion; Mout de vin; Fermentacion; Wine yeasts
Language
French
Note
14 ref., 9 tables, Summaries (Fr, En)
Type
Summary
1991-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by National Institute for Agricultural Research

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]